Swedish recipe
How to make Swedish meatballs
Köttbullar
All of Sweden
Small, round meatballs of minced beef and pork with onion and breadcrumbs soaked in milk, fried in butter. They are served with a creamy brown sauce, boiled or mashed potatoes, sweet-sour lingonberry jam and often pickled cucumber.
Ingredients
- 50 g dried breadcrumbs
- 150 ml milk
- 1 small onion, very finely chopped
- 500 g mixed minced beef and pork
- 1 egg
- 1 teaspoon salt, a pinch of white pepper and a pinch of ground allspice
- 2 tablespoons butter for frying
- For the sauce: 1 tablespoon plain flour, 300 ml beef stock, 150 ml single cream, 1 teaspoon soy sauce
- To serve: boiled potatoes and lingonberry jam
Method
- Stir the breadcrumbs into the milk and leave for 10 minutes to swell.
- Soften the onion in a little of the butter for 5 minutes and let it cool.
- Mix the minced meat, soaked breadcrumbs, onion, egg, salt and spices. Wet your hands and roll small balls, about 3 cm across.
- Fry the meatballs in batches in the butter over medium heat for about 8 to 10 minutes, shaking the pan, until browned all over and cooked right through with no pink in the middle. Keep them warm.
- Stir the flour into the fat left in the pan, whisk in the stock and cream and simmer for 5 minutes until thick. Add the soy sauce and season.
- Serve the meatballs with the sauce, potatoes and a spoonful of lingonberry jam.
Made it at home? Tick it off and it goes into your kitchen passport.
The furniture company IKEA began serving meatballs in its restaurants in 1985 and now sells them all over the world.
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